German-Style Pickled Eggs Recipe

I make them these deviled eggs and refrigerate them in a glass gallon jar for my husband to sell at his tavern. The customers love them! I found the recipe in an old cookbook years ago. —Marjorie Hennig, Green Valley, Arizona

Nutritional Facts

Directions

In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. Refrigerate up to 1 week.Yield: 12 servings.

Reviews for German-Style Pickled Eggs

AVERAGE RATING

RATING DISTRIBUTION

MY REVIEW

Your comments will be visible in reviews section once moderator will approve.

Any changes to your rating or review will appear where you originally posted your review

FalseFalse

Sort By :

MY REVIEW

belle696 User ID: 3911745256392

Reviewed Nov. 4, 2016

"did not like the taste to pickled"

MY REVIEW

Patrica390 User ID: 843063255805

Reviewed Oct. 23, 2016

"I have made these for Oktoberfest parties. My family requests them at other times. They are quite good! Easy to prepare."

MY REVIEW

misscoffeepot User ID: 751949265970

Reviewed Nov. 6, 2014

"these are the first pickled eggs I have ever tasted or made, so I did not really know what to expect. They are very easy, and I think would also be great sliced on a salad, or tea sandwiches. I think that next time I may kick up the spice a wee bit, perhaps add a bit of red pepper flakes. My cloves were not the freshest, so that could be the reason they were more mild than expected."